- 2 cups self-rising white cornmeal
- 3/4 cup finely chopped onion
- 1 large jalapeno, chopped fine
- Kosher salt
- 2 cups buttermilk
- 8 cups peanut oil, for frying
Heat the peanut oil in a deep fryer or a large heavy bottomed pot to 250 degrees F.
Drop the batter into the hot oil by teaspoonfuls. The hushpuppies will turn over in the oil as they cook. They are done when they are brown all over, 6 to 8 minutes. Remove them from the oil with a slotted spoon, drain on paper towels and season with salt. Keep the hushpuppies warm while you fry the remaining batter. Serve hot.
Cook's Note: If you can't find self-rising cornmeal, substitute 2 cups cornmeal plus 3 teaspoons baking powder and 1/4 teaspoon salt.